Description
This flavourful twist on a classic no-knead loaf with black olives and fresh rosemary is delicious as part of an outdoor, summer dinner table.
Ingredients
Scale
- 500g (4 cups) Strong White (or plain) Bread Flour
- 7g (1 sachet) Instant Dried Yeast
- 10g (1/4 oz) Table Salt
- 350ml (12 fl oz)Tepid (not quite warm but not quite cold) Water
- 75g (2 1/2 oz) Black Olives, patted dry and roughly chopped
- 1 Large Sprig Rosemary, finely chopped
Instructions
- Measure the flour out into a large bowl, then measure the yeast onto one side, and the salt on the other. Combining these before they’re properly mixed into the dough may kill the yeast. Rub these two different dry ingredients into the flour, and make a shallow well in the flour.
- Pour in the water all at once, and mix with a fork until it starts to come together into a dough.
- Using floured hands, bring the dough together into a shaggy ball, then cover the bowl with kitchen wrap/ cling film. Leave for an hour in a warm place until it has noticeably grown, hopefully doubled in size.
- Remove the cling film, and add the olives and rosemary to the bowl. Wet your fingers on one hand so you can slide them between the dough and the edge of the bowl. Slide your fingers under, and fold the dough over into itself in the middle of the bowl. Turn the bowl slightly and repeat. Keep on doing this until you have a tight bowl of dough where the flavourings are well distributed. Cover again, and leave for another hour.
- Turn the dough out onto a floured surface, and shape your loaf (I describe how to do this here!). Transfer it to a floured baking tray, and leave it covered lightly with another piece of cling film or food wrap to prove for a final time.
- Pre-heat the oven to 210 degrees (410 F). Bake the bread for 40-50 minutes, until the loaf is golden, and if you pick it up and tap the bottom, it sounds hollow. I know it is tempting, but leave it to cool for at least half an hour before slicing into it!